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Five Spice Spare Ribs with Crunchy Slaw

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, E
    MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 racks of pork baby back ribs (about 3 1/2 pounds each)

    2. 1/4 cup five-spice powder

    3. Drizzle sesame oil

    4. Fresh sprigs cilantro

    5. SWEET ORANGE BBQ SAUCE:

    6. 2 (14-ounce) bottles tomato ketchup

    7. 3/4 cup orange juice

    8. 1 tablespoon molasses

    9. 1 tablespoon Creole or whole grain mustard

    10. 1 tablespoon chopped garlic

    11. 1/2 cup chopped yellow onions

    12. 1/4 cup firmly packed light brown sugar

    13. 1 teaspoon hot sauce

    14. 1 teaspoon Worcestershire sauce

    15. 1/2 teaspoon salt

    16. 1/4 teaspoon cayenne

    17. 1 tablespoon peeled and grated fresh ginger

    18. 1/4 teaspoon freshly ground black pepper

    19. CRUNCHY SLAW:

    20. 1 tablespoon olive oil

    21. 2/3 cup unsalted roasted peanuts

    22. 1/4 cup rice wine vinegar

    23. 2 tablespoons sesame oil

    24. 1 tablespoon honey

    25. 1 teaspoon chili paste

    26. 1/2 cup mayonnaise

    27. Salt

    28. Freshly ground black pepper

    29. 1/2 pound Napa cabbage, cored and shredded

    30. 1/2 pound red cabbage, cored and shredded

    31. 1/2 pound fresh spinach, cleaned, stemmed, and thinly sliced

    32. 2/3 cup thinly sliced red onions

    33. 1/3 cup chopped green onions, green part only

    34. 1/3 cup loosely packed fresh cilantro leaves

    Instructions Jump to Ingredients ↑

    1. Season both sides of the ribs generously with salt and pepper. Sprinkle the ribs generously with the spice powder. Wrap each rack tightly in plastic wrap and then wrap tightly in aluminum foil. Place in the refrigerator and refrigerate overnight.

    2. Preheat the oven to 375 degrees F.

    3. Bring the ribs to room temperature. Place on a baking sheet and cook for 1 1/2 hours in the plastic wrap and foil. Remove from the oven and cool slightly before serving. Brush the ribs with the BBQ sauce. Slice into 2 rib sections. Mound the slaw in the center of each plate. Lay the rib sections next to the slaw. Drizzle the entire plate with sesame oil. Garnish with the cilantro.

    4. Yield : 4 to 6 servings SWEET ORANGE BBQ SAUCE:

    5. Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times.

    6. Will keep for 2 or 3 weeks in the refrigerator.

    7. Yield : about 1 quart CRUNCHY SLAW:

    8. In a skillet, heat the oil over medium heat. Add the peanuts, stirring often, toast them for 3 to 4 minutes. Remove from the heat and set aside. In a mixing bowl, combine the vinegar, sesame oil, honey, chili paste, and mayonnaise. Season with salt and pepper. Mix well.

    9. In a large mixing bowl, combine the remaining ingredients. Mix well. Add the dressing and peanuts, toss to mix well and evenly. Season with salt and pepper. Keeps for 1 day before getting soggy.

    10. Yield : 6 to 8 servings

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